It's one of my favorites. I use a my standard NY pizza dough and then I sauce it with Beaver Brand's Deli Mustard. That's right Mustard, I use Beaver Brand Deli Mustard because it is has whole mustard seeds which give a great texture and I think it's spicy brown flavor complements the pastrami really well. Make sure not to go light on the Mustard. Next I top it with a swiss and mozzarella cheese mix. Finally I add some chopped pastrami and black olives. I don't really like Mustard but this pizza is amazingly delicious.

I found a pic of pastrami pizza on Wiki. The one's I have made look like this but they have olives, I am a sucker for olives.

Besides the dough, I just do everything by sight. I will try to get you some exact measurements for the mustard, cheeses, pastrami and olives. I have to wait a few days before I can bake pie because I ran out of high glute flour and I had to order some more from the mill. I will also take a some of my own pics instead of barrowing a picture from wiki.

In all reality it's a pretty easy pizza, I was just eating a hot pastrami sandwich off of my panini maker one day and I said to my self, "I bet this would make a great Pizza". After trying 4 to 5 different mustards I came across Beaver Brand Deli Mustard. Heres the links to the mustard, but I just buy it at my local grocery store.

How about replacing some of the white flour with rye flour in the dough?

Craig

Never tried using Rye flour, but it sound like a great idea. What's the protien percentage in rye flour? I have only made this Pastrami Pizza about 2 dozen times so it still a pretty new recipe. I did scoop up some Pastrami today, but it sounds like I'll have to get some Rye flour as well.

I saw several different rye flours when I was at the Whole Foods Market yesterday. Problem is Whole Foods is about a two hour drive each way so, it may be a week or two before I make it back to Whole Foods if I cannot find some rye flour locally.

I made a pastrami pizza the other day and it was as amazing as ever. Initially I had a few skeptics but all of them commented that it was amazing and several even said they it was there new favorite pizza.

I tried the pastrami, beig from NY I also added some sourkraut I dried in a frying pan. It was good but didn't compare to the plain, pepperoni, and buffalo chicken I made that same day.

Ed

Yeah I had a very long trial period with mustards, cheeses and other toppings including kraut before I found a combo that was lights out. I only had to do kraut once to know it does not belong on pizza. The real secret here is the mustard. The Beaver Brand Deli Mustard makes or breaks the pizza.

I haven't tried pastrami but I have made pies with corned beef more than once. Corned beef on a mix of cheddar and mozzarella. Dressed with cole slaw after it comes out. Corned beef on rye with cole slaw was my favorite deli sandwich when I was a kid in NY.....

I've tried putting pastrami on top, baked for 7 to 8 min at 550*F on stone, on very bottom rack. The pastrami came out dry, overcooked, and shrunken.If I where to bake for 5 min, the dough would be undercooked.

I nearly gave up.

Then I tried a completely different method.

Very top rack, pastrami under cheese, on steel, at 550*F with broiler, baked for 3:30 to 3:45.

The cheese trapped all the moisture, the pastrami was tender and flavorful, just amazing.